Making dog food is pretty simple. In most cases, it is as simple, as keeping a few staples on hand, and most times, you will already have the basics right in your kitchen.
There are a few ingredients that you should avoid giving to your canine friend such as garlic, onions and chocolates.
When you first switch to homemade dog food, try mixing commercial dog food into the food you have prepared to help your dog make the transition.
Canine Pastry
- 8-10 eggs
- 2 cups of heavy cream
- 2 cups of milk
- 10 tablespoons of shredded cheese or cooked meat
- 2 pie shells
- salt and pepper to taste.
In a mixing bowl beat the eggs, mixing in cream and milk altogether. Add the cheese or meat, salt and pepper. Pour the final mixture into the pie shells and allow it to bake for 30-40 minutes till it changes its color to brown. Do not serve the hot food to your dog, wait until it cools.
You may produce variants of this pet food recipe by including various types of filling for the pastry such as sausage, liver, bacon, kidney, spinach, and many others. Experiment to find out what your dog likes the best.
Dog Soup
- 1 pound chicken gizzards
- sliced beef heart
- 5 tablespoons of barley
- 1 cup of chopped vegetables (baby cabbage and carrot)
- ½ teaspoon of vegetable broth powder
- ½ liter of water, and kibble.
Take a large pan and put in all the ingredients except water. Add water and bring it to boil. Once boiling, reduce the heat to simmer and cook covered for 30-40 minutes. Serve it to your dog in kibble, at room temperature.
Dog Biscuits
- 2 1/2 cups sifted whole wheat flour
- 1/2 cup dry milk powder
- 1 cube beef bouillon, crumbled
- 1/2 teaspoon salt
- 1 cup cooked ground pork
- 1 cup grated carrot
- 6 tablespoons shortening
- 1 egg
- 1/2 cup cold water
Preheat the oven to 350 degrees F . Lightly oil two cookie sheets. In a medium bowl, stir together the whole wheat flour, milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.
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